-Pour thick chocolate syrup into serving cup. (If desired add a few drops of caramel.
-Pull a double shot of ristretto
-Begin steaming and frothing fresh cold milk while espresso is pouring.
-Pour espresso over chocolate and stir.
-Pour in steamed/frothed milk
-Add whip cream (optional)
-Garnish with thick chocolate syrup
Source: Espresso Quick Reference Guide by Phillip Janssen
Usually I do not read article on blogs however I would like to say that this writeup very compelled me to take a look at and do so Your writing taste has been amazed me Thanks quite nice post
Wonderful web site Lots of useful info here Im sending it to a few friends ans additionally sharing in delicious And obviously thanks to your effort